Serves 8 (or 6 people with hearty appetites)

Excerpt from Ultimate Foods for Ultimate Health, published by Whitecap Books, 2008

Ingredients

• 2 Tbsp + 2 tsp (40 mL) extra virgin olive oil
• 1 onion, diced
• 1 carrot, diced
• 3 cloves garlic, minced
• 1 red pepper, diced
• one 19-oz (540 mL) can black beans, drained and rinsed
• one 19-oz (540 mL) can kidney beans, drained and rinsed
• one 28-oz (794 mL) can diced tomatoes
• 2 Tbsp (30 mL) tomato paste
• 1/4 cup salsa, mild, medium or hot
• 2 Tbsp + 1 tsp chili powder
• 1 tsp (5 mL) cumin
• 1 tsp (5 mL) dried oregano
• 1 tsp (5 mL) dried basil
• one 12-ox (340-g) package Yves Veggie Ground Round

Instructions

1. Heat a large pot over medium heat. Add the oil and onion. Saute for 3 minutes or until the onion is translucent.
2. Add the carrots, red pepper and garlic. Saute for 2 minutes.
3. Add the black beans, kidney beans, tomatoes, tomato pasta, salsa, chili powder, cumin, oregano and basil. Bring to a boil. Reduce heat and cover. Simmer for 20 minutes or until the carrots are cooked.
4. Add the package of Yves Veggie Ground Round and heat through. Serve.

ADULT VERSION: Want more spice? I add 1/4 tsp (1 mL) red pepper flakes to the pot after I've dished out my son's portion. (Note: Andrew used Louisianna Hot Sauce to kick his up a notch. Next time I make this -- and I will make it again -- I'm adding chipotle chilies because I like a smokey flavour.)